Ripe Nectarine and Toasted Pepita Salad
- Total Time
- 0:10
- Prep
- 0:10
- Cook
- 0:00
- Serves
- 4
- Difficulty
- Easy
The combination of juicy ripe nectarine, salty feta cheese, crunchy roasted pumpkin seeds, and lots of crisp romaine lettuce makes this salad superbly satisfying.
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uncooked shallot(s)3 small, thinly sliced
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apple cider vinegar1 Tbsp
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apple cider vinegar2 tsp
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olive oil2 tsp
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water2 tsp
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ground coriander¾ tsp
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table salt½ tsp
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cayenne pepper⅛ tsp
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nectarine(s)1 item(s), medium, or 2 plums, halved, pitted, and cut into wedges
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romaine lettuce1 head(s), cut crosswise into 1-inch-wide strips (7 cup)
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uncooked red onion(s)½ small, thinly sliced
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reduced-fat feta cheese¼ cup(s), coarsely crumbled f
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roasted pumpkin seed kernels1 ½ Tbsp, or sliced almonds, toasted
- To make the dressing, whisk together the shallots, vinegar, oil, water, coriander, salt, and cayenne in a large bowl.
- Add the nectarine to the dressing and gently toss to coat. Let stand 10 minutes, stirring occasionally. Add the lettuce and onion; gently toss to combine. Divide the salad evenly among 4 plates and sprinkle with the feta and pepitas. Yields 1 3/4 cups per serving.